An unusual lime variety that dates back more than 200 years pulled in the crowds at Asia Fruit Logistica, in Bangkok, last week.
Finger limes - long, thin versions of the fruit with a caviar-like pulp - have already proven a hit with top-end restaurants in the UK.
James Boyd, who heads up Finger Liming Good, started producing finger limes in Australia eight years ago, after coming across them growing in the wild and realising their commercial potential.
He now has 20,000 trees in the ground in New South Wales, which crop from January to June, and he is looking for a UK distributor.
“Chefs just cannot get enough of them, and because they want to be the first with new ingredients, they took off quickly,” Boyd told FPJ.
He is developing a prepared version on the fruit in sachets, using Tahitian lime juice as a preservative, to appeal to the drinks market.
The product has already been introduced into high-end restaurants and retailers in Australia.
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